Step

• Step 1

  When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

• Step 2

  In a small bowl, whisk together the shallot, lime juice, vinegar, mustard, and honey. Slowly whisk 1/4 cup of the extra-virgin olive oil to form a vinaigrette. Gently stir in the herbs, then taste and season with salt and pepper. Set aside.

  Ingredients

  • 1 Small shallot, minced

  • 3 Tablespoon lime juice

  • 1 Tablespoon sherry vinegar

  • 1 Tablespoon Dijon mustard

  • 1 Tablespoon honey

  • 2 Tablespoon olive oil

  • 3 Tablespoon Herbs, fresh, chopped

• Step 3

  Place mushrooms and butternut squash in a large bowl and the asparagus and bok choy in a second bowl. Drizzle the vegetables with the remaining 2 tablespoons of the olive oil. Sprinkle with a teaspoon of salt and toss to coat, adding up to 2 more tablespoons of oil if needed.

  Ingredients

  • 2 Cup Butternut Squash, diced

  • 1 Pound Mushrooms, Mixed, Shitake or King Trumpet, stems trimmed

  • 12 Pieces Asparagus, stems trimmed, sliced into 2" pieces

  • 3 Head Bok Choy, halved through the stem

  • 2 Tablespoon olive oil

  • To Taste salt and pepper

• Step 4

  Spread the butternut and mushrooms out onto one a large baking sheet, and the asparagus and bok choy on a second tray, using two sheets if necessary so the vegetables are not overcrowded.

• Step 5

  Place the tray with the butternut and mushrooms on the grill and roast for 25-35 minutes, or until the butternut squash is slightly caramelized and can be pierced with a fork.

  00:30

  450 ˚F / 232 ˚C

• Step 6

  After 15 minutes add the asparagus and bok choy to the grill and cook for the remaining 10-15 minutes.

  00:10

  450 ˚F / 232 ˚C

• Step 7

  Remove the vegetables from the grill and place in a large bowl. Drizzle a few tablespoons of the vinaigrette over the veggies and toss to coat, adding more seasoning and vinaigrette as desired.

• Step 8

  Serve at room temperature. Enjoy!